TUGAS AKHIR - PEMBUATAN DIPPING BERBAHAN DASAR BUAH MANGGA _TRI SAPUTRA_ PRODI SENI KULINER POLTEKPAR MAKASSAR

Saputra, Tri and Zaenal, Akbar Faisal and Anas, Muhammad (2024) TUGAS AKHIR - PEMBUATAN DIPPING BERBAHAN DASAR BUAH MANGGA _TRI SAPUTRA_ PRODI SENI KULINER POLTEKPAR MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

ABSTRACT Title: Making dipping based from mango fruit; Author: Tri Saputra; Year: 2024; Program: Culinary arts, Hospitality Departement, Makassar Tourism Polytechnic; Advisors: Faisal Akbar Zaenal, S.ST.Par., M.M. & Muhammad Anas, S.E., M.M. This study aimed to determine the process of making mango fruit-based dipping and evaluate the final characteristics of the product. A qualitative research methodology with an experimental approach was used, utilizing both primary and secondary data sources. Data were collected through interviews, and an experimental design was devised to analyze various preparation techniques including the use of mango fruit as the main ingredient in making dipping and derive the ideal recipe for dipping to go with various types of meat. The findings showed that mango fruit can be used as an innovation in making dips for several meat-based dishes. In conclusion, mango fruit can be a basic ingredient in making dipping under certain preparation conditions and is an excellent innovation in the culinary field. Keywords: mango fruit, dipping, culinary innovation

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